Lemon Poppy Seed Granola Bars

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Coconut Oil
• ½ cups Honey
• 1 package Lemon Instant Pudding Mix (3 Ounce Package)
• 2 cups Old Fashioned Oats (I Used GF Oats)
• ⅓ cups Chopped Almonds
• ½ Tablespoons Poppy Seeds
• ½ cups Powdered Sugar
• 2 Tablespoons Milk
• 1 whole Lemon, Zested

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving some overhang.

2. Spread the oats and chopped almonds on a baking sheet and toast for 8 minutes, stirring once halfway, until fragrant.

3. Melt the coconut oil and honey together in a small saucepan over low heat, stirring until smooth, then remove from the heat.

4. In a large bowl, combine the toasted oats and almonds, the lemon pudding mix, poppy seeds and lemon zest. Pour the warm oil and honey mixture over and stir until everything is evenly coated.

5. Press the mixture firmly and evenly into the prepared pan. Bake for 12 minutes, until the edges are lightly golden.

6. Let the bars cool in the pan for 15 minutes, then cool completely.

7. Whisk the powdered sugar and milk until smooth and thick, then spread the glaze over the cooled bars.

8. Let the glaze set for 20 minutes, then lift out using the parchment and cut into 8 bars.